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Alpine supplies complete grinding-classifying systems
for fine grinding both low-fat (10-14%) and high-fat (18-24%)
cocoa press cakes.
Cocoa powder finenesses of at least 99.9% < 75µm
or finer are achieved! This cocoa powder fineness is recognised
as being unparalleled on the market. |
The systems used for fine-grinding are:
Contraplex cocoa mills
Features: wide-chamber housing, self-supporting pin discs, housing
without cooling.
The cocoa powder fineness of 99.9% < 75 µm or finer
is achieved by combining the Contraplex cocoa mill with the
Alpine cocoa classifier, which is operated as an in-line classifier.
System cooling ensures the following temperature level in continuous
operation:
- Feed temperature of press cakes approx. 80°C
- Cocoa powder end-product temperature approx. 17°C
Legend
1 = Feed metering channel
2 = Hammer mill HA
3 = Rotary valve
4 = Metal separator
5 = Contraplex wide chamber mill CW (Cocoa design)
6 = Jacketed cooling tube system
7 = Stream classifier STS (Cocoa design)
8 = Autom. filter
9 = Control cabinet
A = Product feed:
Cocoa presscake < 100 mm
B = End product
Reference values:
| Type 250 CW |
approx. 200 kg/h |
approx. 100-150 kg/h |
| Type 400 CW |
approx. 400 kg/h |
approx. 300 kg/h |
| Type 630 CW |
approx. 1200 kg/h |
approx. 900 kg/h |
| Type 800 CW |
approx. 2000 kg/h |
approx. 1500 kg/h |
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